Prepare a batch of my Vegan Cream Cheese Frosting. You can do this up to 5 days ahead of time!

Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper.

Mash up the bananas in a large mixing bowl until nice and creamy. You can leave some chunk in there...whatever you’re feeling! Whisk in the eggs, pure maple syrup, and vanilla extract until well-combined.

In a separate mixing bowl, stir together the almond flour, tapioca flour, baking powder, ground cinnamon, nutmeg, and sea salt. Add the flour mixture to the bowl with the banana mixture and stir until well-combined. 

Transfer the batter to the parchment-lined baking pan. Bake in the preheated oven 55 to 65 minutes, or until golden-brown around the edges and the center feels firm when poked.

Remove cake from the oven and allow it to cool at least 1 hour before frosting with vegan cream cheese frosting.